The process in it’s simplest form is as follows:
- Base gravy + Precooked meat or vegetables + Curry specific ingredients = Curry.
The following is a quick run through the absolute essentials. These are the things you can’t live (curry) without. This is not an exhaustive list and I’m not going to bang on about spending a fortune to get the best quality, although that’s always a good idea. As you get more confident and more daring you will find yourself wanting to “upgrade” your kitchen equipment.
- A large stock pot that can hold atleast 4.5 litres. Two of these would be handy, but one will suffice.
- A medium sized frying pan. 20-30cm.
- A selection of knives. Always wash knives by hand, even if they claim to be dishwasher proof. The dishwasher will ruin the edge on the blade. Remember sharp knives are safe, blunt knives are dangerous!
- A large chefs knife 9″
- A smaller utility knife 5″
- A paring knife 3″
- Wooden or plastic chopping boards. If you own glass or marble chopping boards, do yourself a favour and throw them away. They will only destroy your knives.
- A liquidizer. Make sure it has a glass jug, the plastic ones are awful, other than that, anything goes.
- Cumin powder
- Coriander powder
- Chili powder (Hot)
- Garam masala (You can always make your own).
- Coconut milk powder
- Curry powder
- Casia bark, or cinamon
- Tinned tomatoes
- Tomato puree
- Mint sauce
- Ground nut oil or vegetable oil, for more information on oil check the Notes page.
- Rice (basmati)
- Garlic & ginger puree (you can make this yourself or buy it ready made)
- Food colouring red, green, yellow (optional)
- Green pepper
- Fresh coriander
Everything else is ‘curry’ specific. So if you fancy a Dhansak for example, you’ll need to make sure you’ve got some pineapple (tinned) and some dahl (tinned). The list above is the ‘basics’.